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2012 Bollo

 

Recipe for Soft Polenta with Roasted Mushrooms paired by Chef Jeffery Scott

Select Nebbiolo from Glenrose Vineyard, fermented wiith wild yeasts, extended 30 day maceration, aged for 3 years in 132 gallon French Oak pungeons and a minimum of six months bottle age before release. This is a serious display of the noble Nebbiolo grown on the dramatic Paso Robles west side. 

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2012 Sweet Cheeks

100% Viognier ~ Bio-dynamically Farmed Dried in the California sun. Oh, the possibilities are endless!

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2013 Von Dog

Tom liked them big... Tom liked them rich... Tom liked big fruit... Tom liked to know it had been in barrel... Tom ate, drank and was merry! This is for you my friend. CHEERS TOM!

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2014 Cocavin

Made from a selection of the fruit from the vineyard surrounding the tasting room of Lone Madrone. Cocavin. The distinctive wines of Lone Madrone are reflective of the land from which they were born and the people involved in their being. 

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2014 Grenache

This Grenache was produced from grapes grown on the Will's Hills Vineyard, planted by Neil and Ginny Heaton on thier dry-farmed, head-trained family property. The wine has great depth and structure with great acidity and length. 

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2014 Old Hat

Lone Madrone's OLD HAT is made with grapes from the Osgood family farm. David Osgood has tended the old, dry farmed vineyards of west Paso Robles for many years. The Osgood Vineyard is planted with Paso heritage selections. The vines are head pruned and dry farmed in the classic style. The name OLD HAT was inspired by David's ever present hat...coupled with the fact that a Paso Zin/Petite blend is indeed 'old hat'. Cheers Osgood Family.

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2014 Tannat

Hailing from the steep and rugged hills of the Klau Mine Vineyard in the Adelaida District of west Paso Robles, this, our second vintage of single varietal Tannat, is a stunner.

In some years the Tannat from the Dodd’s vineyard has tar-like, growly and rumbling characteristics that dominate the wine but in years such as 2014 the fruit ferments itself in to a youthfully exuberant blackberries and cream laden nose. The small custom crafted American oak barrels used lend a softening to this historically ultra-tannic variety while also providing a kiss of black pepper.

Supple tannins and a coating, unctuous mouth feel lead the charge across the palate towards a latent and pleasingly tart finish. What a fun juxtaposition of sensations to be had!

I see this going very well with a duck or goose confit and some rustic more acidic cheese like Roquefort just before the main course is served.

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2015 Bailey Ranch Zinfandel

 

Recipe pairing English Cheddar Grilled Cheese by Chef Jeffery Scott

David Bailey planted this vineyard on the old family property on Peachy Canyon Road. This a head pruned, dry farmed vineyard.  This wine is 100% Zin - old time Paso baby! Yeahh! It is all you expect and then just a wee bit more. Cheers, David Bailey

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2015 Oveja Negra

December's Wine of the Month is 2015 Oveja Negra. Receive 10% off when purchasing 3 or more bottles.

The grapes for the Oveja Negra are sourced from the Old Oak Vineyard traditionally known as Sheep Camp Creek. With an intent to dry farm, these varietals are all planted in the traditional head pruned style. 

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2015 Points West White

Points West White is built upon the solid foundation of the Roussanne. A grape of great depth and structure, the Roussanne is notable for its ability to age gracefully while building complexity. The addition of Picpoul Blanc and Viognier add a lift to the nose and impressive length to the acidity. Due to the qualities brought together by these three grape varietals this wine will drink well now, but show a little patience and it will mature and improve w

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2016 Mourvedre

Deep vivid purple. Smoke- and spice-accented black and blue fruit, succulent herb, violet and cola aromas, along with a peppery spice overtone. Palate-staining cherry, cassis, mocha and spicecake flavors show excellent clarity and an energizing core of juicy acidity. Puts on weight with air while maintaining energy, and finishes sweet and very long, with harmonious tannins and a resonating floral note. There's a modest 12.8% alcohol here.

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2016 Syrah

The distinctive wines of Lone Madrone are reflections of the land from which they were born and of the people involved in their being. Enjoy them in good company with good food. 

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2017 Chenin Demi-Sec

This demi-sec (semi-dry) Chenin Blanc is made from a dry farmed vineyard planted in 1971 by Patricia Bailey in the limestone soil of Paso Robles. The vineyard survived the pulling out of much of California's Chenin and is a spectacular vineyard indeed. This wine is made in the demi-sec style, traditional for areas of the Loire.  

Recipe pairing for Seared Sea Scallops and Green Apple Curry by Chef Jeffery Scott 

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2018 Chenin Blanc

This Chenin Blanc is made from a dry-farmed vineyard planted in 1971 by Patricia Bailey in the limestone soil of Paso Robles. The vineyard survived the pulling out of much of California's Chenin and is a spectacular vineyard indeed. 

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2018 Chenin Blanc Pet Nat

Chenin Blanc taken from 50-year-old dry farmed vines. Grown in limestone soils. Native yeast + the grape's natural sugars = bubbles, lots of bubbles. Sediment will repose. It's a good thing, a natural thing. 

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2018 La Mezcla Roja

A blend of 60% Cinsault, 25% Counoise, and 15% Grenache this is a wine that is built to drink early.  Bottled in the year of its primary fermentation this wine has the acidity to allow for age with the fruit to deliver balanced drinking now.  We like to drink this red wine slightly chilled, especially in the summer months, but we leave that choice to you. A fabulous food wine this Roja will pair to perfection with your Thanksgiving Dinner.

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2018 Oveja

2018 Oveja                                                                                                     

51% Grenache Blanc, 49% Picpoul Blanc                                                 

Old Oak Vineyard

Willow Creek District

This block of dry farmed Rhone varietals were planted in 2010 to Neil’s specs by Dave and Cathy Colmar for use in our Oveja program.

Growing Season: Light rain year after heavy rain the previous year. No notable frost. Moderate growing season temperatures punctuated with a blistering six weeks in July and early August, cooling back down for "normal" temperatures during harvest.

Production: Fermented and aged sur lie in concrete tank, said tank rests at the Bristols Cider House and hence benefits from all that happens in that room, specifically live music and much merriment. Malolactic completed and bottled after 10 months in the concrete.

Pairings: Ahi tacos w/ mango salsa.Anything chipotle. New England clam chowder.

Cellar Life: Drink now thru 2025

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Anne Bonny Cider

One of our two bourbon barrel aged ciders, the Anne Bonny marries the elegance of the specific varieties of apples that are blended with a more mellow bourbon experience. Not to be fooled, she is a cider that packs a punch with Abv varying per batch from 9 - 10%!

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Barti Ddu Cider

Dry hopped cider.

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